Indo Chinese Style 5 Spice Tofu and Bean Sprouts Rice Recipe By, 2017-07-18 Indo Chinese Style 5 Spice Tofu and Bean Sprouts Rice Recipe Explore the taste ofIndo Chinese Style 5 Spice Tofu and Bean Sprouts Rice Recipe. This dish is healthy, tasty, and easy to make. It is best for any occasion. Prep Time: Cook time: Ingredients: 1-1/2 tspChinese 5 spice powder,1/2 cupfirm tofu (bean curd/ soya paneer),1/2 cupbean sprouts,3 cupscooked Chinese rice or you can use any normal rice,2 tbspoil,1/2 cupsliced spring onions whites,saltto taste, For Chinese 5 spice powder 5-6schezwan peppers (triphal),16whole star anise (chakri phool),12cloves (laung / lavang),10cinnamon (dalchini) sticks , 25 mm. (1”) each,2 tbspfennel seeds (saunf), For the cooked rice 1 cuplong grained rice (basmati),2 tbspoil,1 tspsalt, For The Garnish 2 tbspfinely chopped spring onion greens, Instructions: For the cooked rice Wash the rice thoroughly and soak in enough water in a deep bowl for 30 minutes. And the drain the water from the rice and keep it aside. Boil 4 cups of water in a deep non-stick pan, add salt and 1 tbsp of oil and mix it well and then add the rice to the boiling water, mix it well and cook on a medium flame for 10 to 12 minutes or till the rice is 85% cooked and stir occasionally. Strain it with a strainer and let the water drain out from the rice and pour some cold water on the rice to stop further cooking. Add the remaining 1 tbsp of oil and toss the rice in it and spread the cooked rice on a flat surface and keep it aside. For Chinese 5 spice powder In a dry pan, roast the schezwan peppercorns and roast it on a low flame and keep it aside. Then in a pan, dry roast, star anise, cloves, cinnamon, fennel seeds and roast it for 3 min and once done, transfer it in a blender and also add the roasted peppers and blend to a smooth powder and keep it aside. How To Proceed Heat the oil in a wok or a broad non-stick pan, add the spring onions and fry on a high flame for 1 minute. Add the bean sprouts, 5-spice powder and fry on a high flame for 1 minute. Add the rice, sugar and salt, mix it well and cook on a high flame for 1 minute and stir occasionally. Add the tofu, mix it gently and cook on a high flame for 1 minute and stir occasionally. Garnish with spring onion greens and serve it with any raita of your choice. Meghna Nath

Indo Chinese Style 5 Spice Tofu and Bean Sprouts Rice Recipe

Indo Chinese Style 5 Spice Tofu and Bean Sprouts Rice Recipe

5 Spice Tofu and Bean Sprouts Rice is an easy one pot meal which you can easily prepare at your home. This is a popular Indo-Chinese restaurant dish. This rice dish has a goodness of tofu and beans. This mouth-watering rice dish is perfect for weeknight dinner and can be packed in your lunch box. Try this tasty recipe in your home and relish it with your loved once.

Ingredients

  • 1-1/2 tspChinese 5 spice powder
  • 1/2 cupfirm tofu (bean curd/ soya paneer)
  • 1/2 cupbean sprouts
  • 3 cupscooked Chinese rice or you can use any normal rice
  • 2 tbspoil
  • 1/2 cupsliced spring onions whites
  • saltto taste

For Chinese 5 spice powder

  • 5-6schezwan peppers (triphal)
  • 16whole star anise (chakri phool)
  • 12cloves (laung / lavang)
  • 10cinnamon (dalchini) sticks , 25 mm. (1”) each
  • 2 tbspfennel seeds (saunf)

For the cooked rice

  • 1 cuplong grained rice (basmati)
  • 2 tbspoil
  • 1 tspsalt

For The Garnish

  • 2 tbspfinely chopped spring onion greens

Directions

For the cooked rice

  • Wash the rice thoroughly and soak in enough water in a deep bowl for 30 minutes. And the drain the water from the rice and keep it aside.
  • Boil 4 cups of water in a deep non-stick pan, add salt and 1 tbsp of oil and mix it well and then add the rice to the boiling water, mix it well and cook on a medium flame for 10 to 12 minutes or till the rice is 85% cooked and stir occasionally.
  • Strain it with a strainer and let the water drain out from the rice and pour some cold water on the rice to stop further cooking.
  • Add the remaining 1 tbsp of oil and toss the rice in it and spread the cooked rice on a flat surface and keep it aside.

For Chinese 5 spice powder

  • In a dry pan, roast the schezwan peppercorns and roast it on a low flame and keep it aside.
  • Then in a pan, dry roast, star anise, cloves, cinnamon, fennel seeds and roast it for 3 min and once done, transfer it in a blender and also add the roasted peppers and blend to a smooth powder and keep it aside.

How To Proceed

  • Heat the oil in a wok or a broad non-stick pan, add the spring onions and fry on a high flame for 1 minute.
  • Add the bean sprouts, 5-spice powder and fry on a high flame for 1 minute.
  • Add the rice, sugar and salt, mix it well and cook on a high flame for 1 minute and stir occasionally.
  • Add the tofu, mix it gently and cook on a high flame for 1 minute and stir occasionally.
  • Garnish with spring onion greens and serve it with any raita of your choice.

Meghna Nath

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